Turkey Meatballs Soup Recipe

5 1 2
Turkey Meatballs Soup Recipe
Turkey Meatballs Soup Recipe photo by Taste of Home
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Turkey Meatballs Soup Recipe

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5 1 2
Publisher Photo
Cooked Italian turkey meatballs can be found in the refrigerated section of your local grocery stores. You can also substitute frozen beef meatballs.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
  • 1 can (49-1/2 ounces) chicken broth
  • 2 cups uncooked egg noodles
  • 2 cups cut fresh green beans
  • 1 cup sliced fresh carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper

Directions

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until noodles are tender. Yield: 6 servings.
Originally published as Turkey Meatball Soup in Weeknight Cooking Made Easy Annual 2005, p135

Nutritional Facts

1-1/3 cups: 227 calories, 8g fat (2g saturated fat), 55mg cholesterol, 1357mg sodium, 22g carbohydrate (6g sugars, 4g fiber), 17g protein.

  • 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
  • 1 can (49-1/2 ounces) chicken broth
  • 2 cups uncooked egg noodles
  • 2 cups cut fresh green beans
  • 1 cup sliced fresh carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  1. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until noodles are tender. Yield: 6 servings.
Originally published as Turkey Meatball Soup in Weeknight Cooking Made Easy Annual 2005, p135

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mother of 3 User ID: 1726536 116623
Reviewed Dec. 13, 2009

"This was quick and very good. I substituted frozen soup/mixed vegetables for the fresh ones and used 1 cup barley instead of the noodles. Also used low-sodium broth. As I was feeding several people, I tripled the ingredients."

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